The Influence of Fermented Celery Power Substituted Conventional Sodium Nitrite to the Growth of Listeria monocytogenes in the Sausage

Abstract:

The purpose of this study was to meet the regulations of “natural product”, fermented celery powder (FCP) were selected in this research to evaluate its ability to restrain Listeria monocytogenes growth in the naturally cured sausage, and also the effectiveness on quality and sensory attributes of the sausages. The content of nitrite is 150mg/kg in each group. The FCP were assessed at both their intrinsic pH and at a pH adjusted approach that of a sausage product. The results are the FCP treatments can substitute conventional sodium nitrite to the growth of Listeria monocytogenes in the sausage without negatively impact the quality and sensory attributes of the products. In addition, the adjusted FCP treatments were more effective than conventional nitrite.

• Periodical: Advanced Materials Research (Volumes 1033-1034)
• Pages: 786-791
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1033-1034.786
• Online since: October 2014
• Authors: Nai Lin Zhang, Zheng Zhu, Peng Li, Pei Ran Li, Lan Xin Yue, Yan Xiao, Li Zhen Ma*
• Keywords: Listeria monocytogenes, Natural Product, Nitrite, pH, Sausage

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